Pineapple Sherbet - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. milk
3 c. cubed pineapple
1 c. Karo light corn syrup

Preparation

In small saucepan, sprinkle gelatin over milk.
Stir over low heat until dissolved.
Place in blender with pineapple and corn syrup; cover.
Blend on high speed for 30 seconds.
Pour into a 9 x 9 x 2-inch pan.
Cover; freeze overnight.
Soften slightly at room temperature, about 15 minutes.
Spoon into large bowl.
With mixer at low speed, beat until smooth, but not melted.
Pour into 4-cup mold or freezer container.
Cover; freeze about 4 hours or until firm.
Unmold or soften at room temperature for easier scooping.
Makes about 4 cups.